Baker&#39;s peel



L. PORTN ER BAKER s PEEL Feb. 22, 1949.

Filed March :51, 1948 Patented Feb. 22, 1949 UNITED STATES PATENT OFFICE 4 Claims.

My invention relates to a bakers peel and has for an object to provide a peel which will materially lessen the effort in making what are known as Kaiser rolls.

As is well known to those skilled in the art, a Kaiser roll is a roll wherein the upper surface is scored or impressed either by hand or by an automatic machine, so that after the roll is baked, it may easily be broken in the hand and the divisions follow the certain lines that have been previously scored or formed in the roll.

As is also well known, in the making of these bakers rolls, after they have been scored or imprinted, they are laid on a table or on a bakers peel, with the top-side down and left there to rise for about an hour. Ihe purpose of letting them rise in their face-down position is so that the score or indentation previously formed in. them will remain during the rising period; then when these rolls are to be placed in the baking ovens, it is necessary for the baker or a helper to turn these rolls over, that were bottom-up, and place them on a peel so that the peel can be placed in the oven door, then tilted, and the rolls placed in the oven bottom-side down.

One of the objects of the present invention, therefore, is to provide a bakers peel so that a number of rolls, say, twenty-five, can be placed on a convenient-sized peel; and after the dough has risen, one lever may be revolved 90 to turn over all the rolls on the peel at one time, so that they will then be bottom-side down. and will easily slide into the oven.

In other words, instead of turning by hand each of the twenty-five Kaiser rolls singly, by manipulation of a lever to operate vanes that are mounted on the peel board, all twenty-five rolls may be turned with but a motion of the thumb and fingers.

Still another object of the invention is to provide a bakers peel which consists of a conventional blade or body portion and handle, while superimposed on the blade is a plurality of adjacent vanes or leaves which normally lie fiat on the body portion, these vanes being inter-connected and capable of being elevated 90 by the manipulation of one small lever, so that the Kaiser rolls (dough) that have been positioned on these vanes may be turned from top-side down to top-side up, by simply raising these vanes 90 through the movement of a small lever connected to one of the vanes.

Still another object of the invention is to provide a conventional-size peel with approximately five vanes or leaves that are co-extensive with the length of the peel board, and wide enough to leave channels between the vanes when they are elevated, so that all of .the rolls on the board may easily be reversed in position, then the board tilted so that the now properly positioned rolls (dough) may easily slide into the receptive ovens.

Withthese andother objects in view, the invention consists in certain new and .novel arrangements and combination of parts as will hereinafter be .more fully described and pointed out in the claims.

Referring now to the drawings, showinga preferred embodiment,

Fig. 1 is a perspective of .my improved bakers peel, the dotted lines showing how the rolls (dough) would be placed thereon,

Fig. 2 is a front end view, parts being broken away, andparts being in dotted lines to show the actuated position of the vanes,

Fig. 3 is a sectional view taken on line 3-3 of Fig. 2,.looking in the direction of the arrows, and

.Fig. A .is anenlarged, fragmentary perspective, showing the vanes in their elevated position.

At the outset it will be understood that I have showna bakers peel with five vanes thereon, and which peel will accommodate about twentyfive Kaiser rolls; but the peel might be made with either less or more vanes, if so desired.

Referring now more particularly to the several views, and for the moment, to Fig. Lthere is shown the blade orbody portion l, with the integral handle 2, this body portion land handle 2 being a conventional one. However, instead of just using thisplain blade and handle, I pivotally mount a plurality of plates or vanes 3 thereon, which normally liev fiat, asshown in Fig.1.

Glancing at Fig. 3, for the moment, vI have shown the method of hinging these plates or vanes 3 to the body portion I, and it will be understood that a description of one is a description of all.

Near the distal end of the vane 3 may be seen the hinge 4 and at the proximal end, the hinge 5, the hinges 4 and 5, of course, being secured to the blade I and to the vane 3.

Also secured as at 1 to the proximal end of the central vane 3 is the small lever 6, this lever B bent outwardly at its outer end to form the small handle 8, and the lever 6 being held in position by the eyelet or staple 9.

These vanes 3 are inter-connected at their proximal end by the cross-bar I 0, pivots I I securing the bar II] to the respective vanes or leaves 3.

At the right hand side of the board I there is a reduced size vane [2 which simply acts as a rail to prevent the rolls (dough) from falling off the one side of the peel after they have been turned, as will be described shortly.

In Fig. 2, I have shown what is known as a Kaiser roll [3, which has been scored as at l4 either by hand or by an automatic machine; and it will be understood that each disk of dough, which has been scored (and which disks Will eventually form the rolls) will be placed in a line adjacent to each other from the lower end to the upper end of the peel on the respective vanes 3 with their top-sides down as shown in Fig. 2.

Here the dough disks are allowed to rise for about an hour, and by placing them with their face-down, which is the usual practice, the dough retains the score or division marks therein as the dough rises.

After the dough disks have been allowed to rise for about one hour, and it is desired to place them in the oven, the operator will simply grasp the handle 8 and turn it from the position shown in Fig. 1 to the position shown in Fig. 4, and as will be seen in Fig. 2, the scored dough in its e disk shape, will all be turned bottom-side up so that the disks (now risen dough) will assume the position as shown in dotted lines in Fig. 2.

It will be understood that the pre-shaped and risen dough is moist or sticky enough so that the rolls (dough) do not slide from the vane over into the receptive channel, but will be completely turned over as heretofore described.

It will also be seen that when the vanes 3 are in their uppermost or vertical position, there are resultant channels l5 between the respective vanes 3, and, of course, the outermost guide [2 so that the rolls may slide off the peel.

Then while the vanes 3 are in their vertical position as shown in Figs. 2, 3 and 4, the peel will be placed in the oven door and tilted until the rolls (or dough that forms the rolls) slide down in their respective channels, bottom-side down, into the oven. Then, when the peel is withdrawn, the handle 8 is again swung downwardly to the position shown in Fig. 1; and then again the operation is repeated.

From the foregoing, it will be seen that I have provided a bakers peel wherein using, say, a conventional-size peel, the twenty-five pieces of dough that will form the rolls may be reversed with but one operation; rather than turning each of the twenty-five pieces of dough by hand; and when it is appreciated that where thousands of rolls are to be baked in one evening, by providing a number of these peel boards, the time saved in turning twenty-five at once will readily be appreciated.

As heretofore mentioned, the peels may be of different width and may have more or less vanes than that illustrated, although I have found one with five vanes a convenient size for the baker to handle.

Many slight changes might be made without departing from the spirit and scope of the invention.

Having thus described my invention, what I claim is new and desire to secure by Letters Patent is:

1. A bakers peel for holding and turning Kaiser rolls, comprising a blade and handle extending therefrom, a plurality of superimposed vanes pivotally mounted on the blade, means inter-connecting the said vanes, and means connected with one of said vanes to elevate all of said vanes when operated, whereby the preshaped dough placed on said vanes will simultaneously be turned from bottoms-up to bottomsdown position.

2. A bakers peel, comprising a blade and handle extending therefrom, a plurality of superimposed pivotal vanes. substantially co-extensive in height with the said blade, and lying normally in a horizontal position, a crossbar pivotally connected to said vanes, and a handle connected with one of said vanes, which, when operated, will simultaneously raise all the vanes from the horizontal to the vertical position.

3. A bakers peel, comprising a blade and handle extending therefrom, a plurality of hinged vanes mounted thereon, whose combined width is substantially co-extensive with the width of the blade, said vanes lying normally in a horizontal position, a cross-bar, pivotally connected to said vanes, and means connected with one of said vanes for simultaneously raising all of the vanes from the horizontal to the vertical position.

4. A bakers peel, for use in turning Kaiser rolls, comprising a blade and handle extending therefrom, a plurality of hinged vanes, a side rail, the combined width of the side rail and the vanes being substantially that of the blade, said vanes and guard rail normally lying in a horizontal position, a cross-bar pivotally connected to all of said vanes and said guard rail, a handle connected with one vane, which, when operated, will simultaneously raise all of the vanes and the guard rail from the horizontal to the vertical position, the Width of the vanes being such that when elevated will form resultant channels between the vanes, adapted to receive the Kaiser rolls when turned by the raising of said vanes.

LOUIS PORTNER.

No references cited. 

